The 10 Best Pressure Canners

Updated October 14, 2017 by Lydia Chipman

10 Best Pressure Canners
Best High-End
Best Mid-Range
Best Inexpensive
We spent 40 hours on research, videography, and editing, to review the top picks for this wiki. Not only can these pressure canners be used to safely preserve fruits, vegetables, soups, sauces and low-acid foods to keep a variety of fresh produce on hand throughout the year, but they can also help you get dinner on the table up to 70% faster than other cookware. They're ideal for flash-cooking dried beans, making delicious chili in minutes and rendering meats that fall off the bone. When users buy our independently chosen editorial picks, we may earn commissions to support our work. Skip to the best pressure canner on Amazon.

10. Mirro 92122A

Holding up to five 1-quart jars per batch, the Mirro 92122A helps you preserve the freshest home-grown produce and prepare the savoriest sauces, tenderest meats and most flavorful dishes in a snap. It's dishwasher-safe and comes with a limited 10-year warranty.
  • made of rustproof aluminum
  • rubber o-ring wears out over time
  • instructions are vague and unhelpful
Brand Mirro 92122A
Model pending
Weight pending
Rating 4.1 / 5.0

9. Fagor Duo

Crafted from 18/10 stainless steel, the Fagor Duo has an encapsulated-aluminum bottom for even heat distribution. However, the hardware and rubber gasket tend to trap strong odors over time, which makes it rather difficult to keep clean.
  • visual pressure indicator
  • up to 10-quart capacity
  • customer service isn't very helpful
Brand Fagor
Model 918060796
Weight 10.7 pounds
Rating 4.1 / 5.0

8. Hawkins Big Boy

For the Eurasia-phile in the kitchen, there's the Hawkins Big Boy, available with up to a 23-quart capacity. With a lid that fits under the rim, it features a regulator with a shielded steam-release valve, a long-life sealing ring and a heat-resistant extended handle.
  • made of polished aluminum
  • has no psi indicator
  • needs careful monitoring
Brand Hawkins
Model E20
Weight 20.8 pounds
Rating 3.9 / 5.0

7. Fagor Splendid

The versatile Fagor Splendid offers up to 10 quarts of cooking capacity. Fabricated from high-gauge 18/10 stainless steel with an aluminum-core base, it's an excellent option for novices to try out using pressurized steam to prepare and preserve healthy, home-cooked meals.
  • dual pressure control safety valve
  • induction-friendly construction
  • locking mechanism can be fussy
Brand Fagor
Model 918060812
Weight 11.2 pounds
Rating 4.0 / 5.0

6. T-fal P25144

Those who worry about metals leaching into their food will love the PTFE-, PFOA- and cadmium-free stainless steel T-fal P25144 8.5-quart multipurpose cooker, which is great for safely preparing healthy family meals or canning up to three 1-quart jars per batch.
  • psi settings of 10 and 15
  • overpressure release valve
  • may be used on induction cooktops
Brand T-fal
Model 7114000425
Weight 9.8 pounds
Rating 3.9 / 5.0

5. Fagor Innova

The Fagor Innova features a built-in triple safety valve system along with a lock on its handle that prevents the lid from opening before all internal pressure is released. It's available in 6-, 8- and 10-quart sizes and is suitable for most cooktops, including induction.
  • comes with a 10-year warranty
  • stainless steel construction
  • ergonomically designed handles
Brand Fagor
Model 918010111
Weight 13.7 pounds
Rating 4.7 / 5.0

4. Granite Ware 0730-2

Capable of holding as many as 24 stacked half-pint jars, the 20-quart Granite Ware 0730-2 comes with a steaming rack that doubles as a trivet for serving up delicious hot meals in a hurry, and an adjustable 3-piece regulator system and canning basket for putting food by.
  • hard-anodized aluminum construction
  • stainless steel lock-tight lid
  • cool-touch handles
Brand Granite Ware
Model 0730-2
Weight 13.7 pounds
Rating 4.1 / 5.0

3. T-fal P31052

The 22-quart T-fal P31052 is made of polished aluminum, with a dial gauge for selecting 5, 10 or 15 PSI and a built-in pressure monitor in the handle. It comes with 2 canning racks for processing 7 large quart-size jars, 16 pints, or 26 half-pint jars per batch.
  • recipe guide included
  • steam-release safety valve
  • limited 10-year warranty
Brand T-fal
Model 7114000511
Weight 15.3 pounds
Rating 4.8 / 5.0

2. Presto 01781

The affordably priced Presto 01781 holds up to 7 quart-size or as many as 18 pint-size jars at a time for large-batch processing of fresh produce and your favorite recipes. It's constructed of warp-resistant, heavy-gauge aluminum and comes with a 12-year warranty.
  • suitable for use on glass-top stoves
  • includes a 76-page recipe book
  • pressure dial gauge
Brand Presto
Model 01781
Weight 12.2 pounds
Rating 5.0 / 5.0

1. All American 900-series

Available in 10.5- to 41.5-quart sizes, the All American 900-series has a unique metal-to-metal sealing system that eliminates the need for gaskets, as well as a geared steam gauge with automatic overpressure protection for high-performance food preservation at its best.
  • operates at 3 settings of 5-15 psi
  • process up to 19 1-qt jars at a time
  • hand-cast aluminum with satin finish
Brand All American
Model 921
Weight 24.2 pounds
Rating 4.9 / 5.0

Benefits Of A Pressure Canner

For those with food preservation on their minds, the conversation invariably leads to the necessity of a pressure canner. Pressure canners allow for food preservation without the need for extra freezer space; as they can produce shelf-stable foods if used properly.

They also allow for food preservation without brine; which is especially beneficial for fruits and some vegetables which do not have a good taste when pickled. There is also some concern about the correlation between the intake of pickled vegetables and incidence of esophageal cancers; making a pressure canner an even more intelligent choice.

Pressure cooking is also a healthier option than most cooking methods. Whether sauteing or steaming; water soluble minerals are lost through normal cooking methods. Pressure canning rapidly heats the food while keeping it in a closed container; ensuring water soluble nutrients remain in the food where they belong.

Modern Pressure Canners

The idea for the pressure cooker arrived in the 17th century. A physicist by the name of Denis Papin was working on the properties of steam, and hypothesized that steam could be used to cook food more rapidly. His invention was called the steam digester; and worked in much the same way as modern pressure canners.

The use of pressure cookers like these gained momentum over the next few centuries, and as early as 1924, cookbooks were written and distributed for early model pressure cookers. The important distinction between a pressure cooker and a pressure canner is that canners have the ability to hold pressure for the longer periods of time required for pressurization and sterilization of jarred goods.

Pressure canners for the home really began to take hold in the 1970s; when lightweight materials allowed for easier use and effective pressurization. They were fitted with a dial gauge, a vent pipe such as a petcock, and a safety fuse.

Most modern pressure canners are lightweight, thin-walled kettles; either connected to their own electrical power source or designed for easy use on any stove range. Modern pressure canners have removable racks which keep the cans upright, out of the boiling water, and away from the heat source. Pressure canners can be deep enough for one layer of quart-sized jars; or even two layers of pint sized jars. Other functioning parts of many pressure canners remain the same. They have a vent pipe, a locking feature, and a safety fuse. A modern pressure canner may still have a dial gauge for indicating the pressure; or it may be replaced by a digital gauge.

Using A Pressure Canner Correctly

It is very important to use a pressure canner correctly. Failing to do so can result in poor canning, causing food spoilage and bacterial growth that lead to foodborne illnesses.

The first step to operating a pressure canner is to ensure the canner itself is properly functioning. Even out of the box, A canner should be thoroughly cleaned; from gaskets and vent pipes to any mineral dust from the factory.

When centering a pressure canner over a burner; it is important that both the burner and the range are level. A pressure canner can be damaged if the burner is putting out too much heat. With electric pressure canners the heat output is controlled automatically; but if the pressure canner is used over a stove, it is important to keep the heat output steady.

Before turning the burner on, put the rack and hot water into the canner. If the amount of water is not specified with a given food, a good guideline is to use water to cover the bottom two to three inches inside the canner; with longer food processes requiring more water. There are many recommendations from the USDA regarding shelf-safe foods; and this is a good place to begin if the user has little knowledge on the topic.

The next step is to place the filled jars on the rack inside the pressure canner using a high quality jar lifter. When moving jars, the tool should be securely positioned below the neck of the jar; keeping the jar upright at all times. Tilting the jar could cause food to spill into the sealing area of the lid; compromising an effective seal.

When the jars are in place, securely fasten the canner lid; leaving the vent pipe or the petcock open. Turning the heat setting to its highest position, heat until the water boils and steam flows freely from the open vent pipe or petcock. After venting like this for ten minutes, seal the canner; allowing the canner to pressurize.

To keep the dial gauge at the recommended pressure, adjust the heat under the canner to maintain a steady level of pressurization. This is important; as loss of pressure at any time can result in under-processed or unsafe food. When the timed process is completed, turn off the heat and let the canner cool down naturally.



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Last updated on October 14, 2017 by Lydia Chipman

An itinerant wordsmith with an alphabet-soup of credentials to her name, Lydia has turned iconoclasm into a livelihood of sorts, throwing herself into a broad constellation of interests. From antithetical cultural analysis to interdisciplinary combat training, she bears the scars and stripes of an uncommon diversity of experience. Reading, biking and exploring are favorite pastimes, but – with the notable exceptions of joining a religious order (not on speaking terms with a higher power) and becoming an artist (can’t even draw a respectable stick-figure) – she’d try almost anything once.


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